See Pure Lemon Paste from Nielsen-Massey at Fancy Food Show
Nielsen-Massey Vanillas will introduce Pure Lemon Paste at the 2018 Summer Fancy Food Show. Made with Nielsen-Massey’s Pure Lemon Extract, Pure Lemon Paste contains the natural essence of the highest quality California lemons and provides a convenient way to add a layer of sweet, bright, citrus flavor to many summer and fall recipes, without the need to juice or zest.
“For years, chefs have told us how much they love our vanilla paste because it saves them time in the kitchen while delivering the quality and care they expect from Nielsen-Massey,” said Kirk Trofholz, Chief Executive Officer. “Our new Pure Lemon Paste is crafted with the same strict quality standards and works as a delicious finisher to elevate a variety of dishes.”
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Nielsen-Massey’s full product line will be showcased at the Summer Fancy Food Show, the largest specialty food industry trade event in North America, from June 30 – July 2, 2018, in New York City. Pure Lemon Paste will be available for purchase in 4- and 18-ounce bottles in summer 2018. For more information and to purchase new products, visit nielsenmassey.com.
Lantana Foods Delivers Hummus for Breakfast
By Lorrie Baumann
With its first hummus launched in just 2011, Lantana Hummus has become one of the top brands in the category by turning the whole definition of the product on its head.
Everyone knows what hummus is, but for those who need a dictionary definition, Merriam-Webster provides one. By that definition, hummus is “a paste of pureed chickpeas usually mixed with sesame oil or sesame paste and eaten as a dip or sandwich spread.”
To which, the three foodie friends who founded Lantana Hummus, all with a background of working for some of the larger producers in the space, said something like, “A pulse is a pulse. A bean is a bean,” according to Matt Gase, CEO of Lantana Foods since 2016. “What’s sacred about the garbanzo bean? … Let’s create something that is culinary, something that is fun and bright and flavorful.”
And from that thought, they created a line of hummus that uses beans other than chickpeas, and they exercised culinary ingenuity on additions of vegetables and toppings. “Every one of their SKUs is like its own creation — it’s not just the same hummus coming off the line with a different topping on it,” Gase said.
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The result is a range of eight wildly inventive creations that offer bright colors, bold flavors and certifications that appeal to health-conscious consumers. Sriracha Carrot is a top seller that offers the color and sweetness of carrots and the zing of sriracha in a white bean hummus that’s topped with sunflower seeds and dried apricots. White Bean Hummus has a topping of pine nuts and herbs, and Cucumber is a hummus made from white beans and edamame and topped with cucumber and dill.
The three newest flavors, launching this year, are Hatch Chile, Cauliflower, and Strawberry. They each start with a white bean hummus base. Hatch Chile is made with New Mexico Hatch chiles and topped with diced green chiles. The Cauliflower Hummus offers cauliflower blended in the hummus and pickled carrots, cauliflower bits and caramelized onions as a topping.
That brings us to Strawberry, which was born out of market intelligence that informed its creators that consumers were using Lantana’s Black Bean Hummus as an ingredient in breakfast burritos. If consumers want to eat hummus for breakfast, why would it have to be savory? “We’d had such success introducing vegetables into our hummus, why not fruit? Can we pull it off?” Gase explained the thinking.
The result is a Strawberry Hummus, with some basil for an herbal counterbalance to the sweetness and a topping of strawberries, basil and balsamic vinegar. The company’s market research says that consumers are interested in using it as a replacement for cream cheese. “We’ve had feedback that people are replacing jelly in a peanut butter and hummus sandwich — sort of a protein bomb there,” Gase said.
Following the success of Strawberry, Lantana Hummus is rolling out other fruit-forward hummus concoctions with white bean bases this summer. Blueberry hummus is made with white bean hummus topped with hibiscus, mint and dried blueberries. Cherry has sweet cherries and a topping of sweet and smoked cherries and sunflower seeds. Mango includes cilantro in the base and a topping of chile lime mango and pineapple.
All of the Lantana Hummus products are gluten free and vegan friendly, and most are non-GMO. The 10-ounce tubs retail for around $4.49.
Blackberry Patch Adds to Its Line of Fruit-First Foods
By Lorrie Baumann
Blackberry Patch is coming to New York this year with 10 new products targeted to meet fast-growing trends in favor of simple, organic ingredients, concern for quality and for products that consumers will be proud to serve guests in their homes. The new products include organic fruit syrups and new fruit preserves especially for pairing with cheeses.
Blackberry Patch is perhaps best known for high-quality fruit syrups with just a few ingredients. The company is owned by Harry T. Jones, whose team calls him the Mortar of Blackberry Patch, and his business partner and company President, Randy Harvey, who’s known as the Brick. “Most of our products that are in the growth phase are fruit-first and include just three ingredients,” he said. “Three ingredients started in 2006, and it really took off in 2016 and 2017. Last June, the company became Non-GMO Project verified for 10 items.”
This year, Blackberry Patch is bringing Organic Blueberry, Organic Strawberry and Organic Raspberry syrups to the Summer Fancy Food Show. “They’re mostly berries with a little cane sugar and lemon juice. It’s something that we’re really excited about,” Jones said. These introductions appeal on two counts – their short ingredient deck and their organic certification. “The fruit-first trend is snowballing. We were 12 years early. About a year ago, it passed the tipping point. People used to talk about discriminating tastes. Now they are living it,” he said. “This year, organic. … It is becoming more than just a narrow niche.”
A couple of years ago, Blackberry Patch ventured into fruit toppings for yogurt, then relabeled them for use with ice cream after grocers said their customers were more interested in toppings for ice cream than for yogurt. The first four ice cream toppings came out in 2016 with Strawberry, Blackberry, Blueberry and Raspberry. Peach was added in 2017.
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At this year’s Summer Fancy Food Show, Blackberry Patch will be introducing two syrups, a jelly and two cheese pairings made from Satsuma. Those are Satsuma Pepper and Satsuma Cane Vanilla, each with flavors that pair particularly well with Sweet Grass Dairy’s farmstead cheeses, according to Jones. Sweet Grass Dairy makes six traditional European-style cheeses from pasture-raised cow milk. Sweet Grass Dairy’s Thomasville Tomme won a gold sofi Award and a Good Food Award in 2018; Asher Blue won a bronze medal in the 2015 and 2009 World Cheese Awards; Green Hill, a double-cream cow milk cheese with a bloomy rind in the style of a Camembert and the dairy’s best seller, is an eight-time winner at the American Cheese Society’s annual Judging and Competition; and the dairy’s Pimento Cheese won a first place award from the American Cheese Society in 
2015.
All of Blackberry Patch’s products are handmade in small batches. “We use premium quality ingredients that are recognizable, that you might have in your own kitchen. Never any artificial color, flavor, or preservatives. It’s really the craft approach – our grandmother would have made it, but it’s available from a GFSI, SQF- Level III facility. Level II covers food safety, level III covers food safety and quality. It’s a rigorous program to be involved with,” Jones said.
Jones and Harvey were two farmers who bought the Blackberry Patch business in 1999 as a way into the specialty food business. “It was our ticket to the dance to get into the specialty food industry,” Jones said. The existing business had a premium quality product line, and Jones and Harvey streamlined the product range from about 400 products to around 40. “We quickly realized that what the company did better than anything else in the world was fruit syrups,” Jones said. “Around 2006, we decided that the company needed a higher end product and started making three-ingredient fruit syrup. … Our business is now focused on making great fruit syrups and not being in the retail business and not distracted by growing all or most of our ingredients. We have farmers we work with…. We do search the world for the finest fruits, but many of our products are made with items from our area.”
In addition to making their fruit syrups and toppings, Jones and Harvey have made their business into a vehicle for Christian stewardship. “We recognize that this business is a blessing, and as a consequence, we share profits with causes that we feel are worthwhile,” Harvey said. Currently, a portion of the profits from Blackberry Patch is donated to support Marion Medical Missions, providing clean water in developing nations; and The Gideons, bringing the Word of God to millions each year. Habitat for Humanity, which builds homes for those who need them, and ECHO, which fights global hunger by helping subsistence farmers develop better, more sustainable agricultural methods, also benefit. “Our commitment to stewardship is at the core of our business,” Jones said. “We’re very proud to be able to give something back to the global community.”